Craving a flavorful twist on classic potato salad? This Jalapeno Popper Roasted Potato Salad combines all the creamy, spicy goodness of a jalapeno popper with the comforting heartiness of a potato salad. Roasted red potatoes, crispy bacon, sharp cheddar cheese, and the zesty kick of jalapenos make this dish a showstopper at any gathering. Perfect for picnics, barbecues, or holiday spreads, it’s a side dish that will be a hit with everyone!
Why You’ll Love Jalapeno Popper Roasted Potato Salad
This potato salad is an explosion of flavors and textures, offering:
- Crispy and Roasted Potatoes — The roasted red potatoes give a delicious contrast to the creamy salad base.
- Cheesy Goodness — Sharp cheddar cheese adds a rich, tangy flavor.
- Bacon Crunch — Crispy bacon adds a savory crunch, elevating the entire dish.
- Spicy Kick — Fresh jalapenos bring just the right amount of heat.
- Creamy Dressing — A mixture of ranch dressing and mayonnaise creates the perfect creamy base.
It’s indulgent yet refreshing, with every bite packed with flavor!
Ingredients in Jalapeno Popper Roasted Potato Salad
For the potatoes:
- 3 pounds red potatoes, washed and cut into small cubes — Red potatoes hold their shape well after roasting, making them ideal for potato salad.
- 2 tablespoons extra virgin olive oil — Helps roast the potatoes to golden perfection.
- 2 tablespoons (1 packet) dry ranch seasoning mix — Adds the ranch flavor that’s key to this dish.
- 2 teaspoons pepper — Balances the flavors and adds a little spice.
For the salad:
- ½ cup (120 g) ranch dressing — Creamy and tangy, it forms the base of the salad’s dressing.
- ½ cup (116 g) mayonnaise — Adds a smooth texture and rich flavor.
- 3 tablespoons (60 g) apple cider vinegar — Gives the salad a zesty kick.
- ¼ teaspoon black pepper — Enhances the flavors and brings a subtle spice.
- 1 small red onion, finely diced — Adds a crunchy, slightly sweet element.
- 8 pieces bacon, cooked and diced (reserve some for garnish) — Bacon provides savory crunch and extra flavor.
- 2 medium jalapeno peppers, diced — Fresh jalapenos bring heat and flavor.
- 1 cup sharp cheddar cheese, finely shredded — The cheddar cheese adds richness and a savory bite.
(Note: Full measurements and ingredients can be found in the recipe card at the bottom!)
Instructions
Step 1: Roast the Potatoes
Preheat the oven to 400°F (200°C). In a large bowl, toss the red potato cubes with olive oil, ranch seasoning, and pepper until evenly coated. Spread the potatoes out on a baking sheet in a single layer and roast for 25–30 minutes, or until the potatoes are golden brown and crispy on the outside. Remove from the oven and let cool.
Step 2: Prepare the Salad Dressing
In a large mixing bowl, combine the ranch dressing, mayonnaise, apple cider vinegar, and black pepper. Stir until well mixed.
Step 3: Assemble the Salad
Add the roasted potatoes, red onion, bacon, diced jalapenos, and shredded cheddar cheese to the bowl with the dressing. Toss everything together until the potatoes and other ingredients are evenly coated with the creamy dressing.
Step 4: Garnish and Serve
Transfer the salad to a serving bowl, and garnish with reserved bacon pieces for a crispy topping. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Step 5: Enjoy!
Serve this roasted potato salad as a side dish at your next gathering and enjoy the delicious mix of creamy, spicy, and savory flavors.
How to Make Jalapeno Popper Roasted Potato Salad?
This potato salad is the perfect addition to any of your favorite meals. Here’s why you’ll love it:
- Barbecues & Grilling — It’s a crowd-pleaser at backyard parties and grilling sessions.
- Picnics — It’s easy to make ahead and travels well in a chilled container.
- Holiday Dinners — Bring it to your next family gathering or holiday meal—it’s sure to be a hit!
Pair it with your favorite grilled meats or enjoy it as a stand-alone dish.
Nutrition Information (Per Serving)
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
How to Serve Jalapeno Popper Roasted Potato Salad?
Here are a few ideas for how to serve this savory potato salad:
- Grilled meats — Serve with grilled chicken, burgers, or steaks for a delicious combo.
- Sandwiches — Pair it with a hearty sandwich for a satisfying meal.
- Salads and greens — Serve alongside a light salad for a balanced meal.
It’s perfect for any occasion, from casual dinners to special celebrations.
Additional Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This potato salad can be made up to a day in advance, which allows the flavors to develop even more.
- Vegan Version: Swap the ranch dressing and mayonnaise for plant-based alternatives, and use vegan cheese and bacon for a vegan version.
- For More Spice: If you prefer extra heat, you can add more jalapenos or include some pickled jalapenos for additional flavor.
Tips & Variations / Quick Tips
- Add a squeeze of lime or lemon juice to the dressing for extra brightness.
- For extra crunch, top with chopped green onions or fresh herbs like cilantro.
- Make it a main dish by adding grilled chicken or shrimp.
FAQ Section
Q1: Can I use different types of potatoes?
A1: Yes! You can use Yukon gold or even sweet potatoes, but red potatoes give this salad the perfect texture.
Q2: How can I make this salad spicier?
A2: Add extra jalapenos, or try using a spicy pepper like serrano or habanero for a bigger kick.
Q3: Can I prepare the potatoes in advance?
A3: Yes! You can roast the potatoes a day ahead and store them in the fridge until you’re ready to assemble the salad.
Q4: Can I make this salad without bacon?
A4: Yes, you can omit the bacon for a vegetarian version or substitute with crispy fried onions for crunch.
Q5: How long does this potato salad last?
A5: It should be enjoyed within 3 days when stored properly in the fridge.
Jalapeno Popper Roasted Potato Salad
Ingredients
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8 ounces each)
- 3 whole eggs + 1 tablespoon water
- 1 ½ cups all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon white pepper
- ¼ cup vegetable oil divided
- ½ cup extra virgin olive oil divided
- 2 cups yellow onion diced large
- 1 tablespoon fresh garlic minced fine
- ¼ cup Marsala wine
- 1 cup chicken stock preferably homemade
- 1 28- ounce can whole peeled San Marzano tomatoes squeezed by hand
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese sliced into 18 slices
- ½ cup Romano cheese grated
- 4 ounces sliced prosciutto
- 6 ounces sliced deli provolone cheese
Instructions
- Trim the ends off the eggplant and slice it into 1/4-inch thick long slices (about 6 slices per eggplant). Lay the slices on paper towels and sprinkle each side with kosher salt. Set aside.
- Trim and butterfly the chicken breasts, then cut each into half to yield 6 portions, each about 1/4-inch thick. Alternatively, pound them to 1/4-inch thickness. Set aside.
- After 15 minutes, wipe the salt off both sides of the eggplant slices.
- In a pie plate, beat the eggs with 1 tablespoon of water. In another pie plate, mix the flour, table salt, and white pepper.
- Dip the eggplant slices in the egg mixture, then coat in the flour mixture. Set aside on a plate.
- Repeat the same for the chicken portions.
- Cover a sheet pan with paper towels and set aside.
- Preheat oven to 350°F.
- Heat a large ovenproof skillet over medium-high heat, adding half of the vegetable oil and 2 tablespoons of olive oil. Once hot, add half of the eggplant and cook on both sides for 2-3 minutes, until golden but not too dark. Remove to paper towels. Repeat for the remaining eggplant, using the remaining oils.
- Remove the skillet from the heat and wipe it out with paper towels.
